Pustaka Ilmiah Universitas Padjadjaran

Proceeding Biotech

Effect Of Consortium Trichoderma Viride, Trichoderma Reesei, Aspergillus Oryzae And Rhizopus Oligosporus, And Dose On Inoculant Viability, Reducing Sugar And Nutritional Value Of Corn Cobs

This study aims to determine the influence of a consortium of fungus Trichoderma viride, Trichoderma reesei, Aspergillus oryzae, and Rhizopus oligosporus, the dose of inoculum on the viability of inoculant, reducing sugar content and nutrient content of corn cobs. The experimental design used was completely randomized design factorial with three factors, namely type of consortium, the dose of inoculum, and fermentation time. Type a consortium consisting of (1) Trichoderma viride and Trichoderma reesei (2) of Trichoderma reesei and Rhizopus oligosporus (3) Trichoderma viride, Trichoderma reesei, Aspergillus oryzae and Rhizopus oligosporus. Inoculum dose was 1%, 2% and 3% of the weight of the substrate. Fermentation carried out for 8 days. The method used in this research is descriptive and experimental methods. Descriptive method used to analyze the nutritional quality of corn cobs that includes crude protein, crude fiber and crude fat. Experimental methods used to analyze the growth of fungi (TPC : Total Plate count), pH, temperature, moisture content), and content of reducing sugar during the 8-day of fermentation process. Data were analyzed with ANOVA and further test used was Duncan’s Multiple Range Test. The results showed that the consortium of Trichoderma viride, Trichoderma reesei, Aspergillus oryzae and Rhizopus oligosporus showed viability and the highest reducing sugar production and increasing the nutritional quality of corn cob best. Fermentation with consortium Trichoderma viride, Trichoderma reesei, Aspergillus oryzae dan Rhizopus oligosporus, inoculums dosage 3% and 6 days fermentation resulted the highest crude protein (12.48%) but the lowest crude fiber (16.56%).